This Provençal sandwich literally means "bathed bread" and gets its name from the juicy dressed vegetables piled liberally into a crusty loaf. This recipe is perfect for toting along to soccer games and concerts in the park. We suggest bringing plenty of napkins. Source: EatingWell Magazine, September/October 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Combine onion, 2 tablespoons vinegar and water in a small bowl. Marinate, stirring occasionally, for 10 minutes.

  • Meanwhile, cut loaf in half horizontally. Pull out the soft inner bread from each half, leaving a 1/2-inch border. (Save the inner bread for another use, such as making breadcrumbs.)

  • Whisk the remaining 3 tablespoons vinegar, oil, mustard, pepper and salt in a large bowl. Drain the onion (discard the marinade) and add to the dressing along with tuna, arugula, cucumber, radishes, tomatoes and olives. Toss to coat.

  • Stuff the tuna mixture into the bottom half of the loaf. Top with eggs, basil and the top of the loaf. Wrap tightly in plastic wrap. Place in the refrigerator and weight down with a large cast-iron skillet or large pot for 2 hours or overnight. Cut into 8 slices.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

266 calories; 11.9 g total fat; 1.9 g saturated fat; 108 mg cholesterol; 600 mg sodium. 158 mg potassium; 23.2 g carbohydrates; 2.9 g fiber; 5 g sugar; 13.4 g protein; 430 IU vitamin a iu; 6 mg vitamin c; 23 mcg folate; 84 mg calcium; 2 mg iron; 11 mg magnesium;

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Rating: 3 stars
I shouldn't be surprised that the soup ended up having a bitter cast to it. Also the color was not pretty like the photo. It was a mucky green. Won't be making this again. Read More